Traditionally made with black cherries with their pits still
in this flan-like dessert is pure comfort. This recipe is inspired by Julia
Child's version, which uses milk instead of cream
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| Mango and Raspberry clafoutis |
Serves 6 Perp Time 15 minutes
Cooking Time 25 to 30 minutes
Mango and Raspberry clafoutis ingredients: 2 ripe mango
cheeks or enough to make 1 cup mango flesh. 1 cup fresh or frozen raspberries.
1 teaspoon white sugar
For Julia child's clafoutis batter: 1 and 1/4 cups whole
milk. 2/3 cup white sugar. 3 large eggs. 1 tablespoon vanilla. 1/8 teaspoon
salt. 1/2 cup all-purpose flour. 2 tablespoons unsalted butter. confectioner's
sugar for dusting
Mango and Raspberry clafoutis recipe: 1- Preheat oven to
425F. 2- Prepare the fruits: Scoop out flesh from each mango cheek; set aside.
Toss the raspberries in sugar to get their natural juices and sweetness out.
Set aside. 3- Mix all batter ingredients in a blender and pulse to mix, about 3
to 5 times. Do not overwork. The consistency should resemble a very thin crepe
batter. Set aside. 4- In a oven-safe skillet, heat butter. Add fruits and pour
in batter until about 3/4 full. 5- Bake in the oven for 25 to 30 minutes or
until the top turn’s almost dark brown. The batter will puff up a bit (like a soufflé)
in the process. 6- Remove from oven and dust confectioner's squares, transfer
to serving plates, and serve warm
Tip: Don't have a cast iron pan? Use a glass or ceramic
baking dish instead. Follow directions until 3, heat the butter in a skillet, and
then transfer butter to a baking dish. Add fruits, pour in batter, and bake as
directed
